HEFFER'S KOUNTRY CAFE
603 1/2 S. YONGE STREET, Ormond Beach FL 32174 · 386-677-7544
Last inspected Aug 10, 2026 · 9 visits since August 2023
JUL 24
FEB 25
JUL 25
JAN 26
AUG 26
▼ IMPROVING
5 inspections trending up, 28 points better than where it started.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching cooked bacon.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Nonfood-grade containers used for food storage - direct contact with food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese at 45°f in top area of reach in cooler. Advised operator to place cheese below fill line.
Current Hotel and Restaurant license not displayed.
Duct tape used to repair shelf on reach in cooler.
Show the remaining 1 finding ▾
Employee cellphone in a food preparation area.
Jan 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -flat of raw shell eggs stored over ready to eat foods in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -corned beef hash at 50°f at cookline. Out of cooler less than 1 hour. Operator moved back to cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Jul 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese in refrigerator door at 51°f. In cooler less than 4 hours. Moved to another cooler.
Floor tiles in disrepair in kitchen.
No conspicuously located ambient air temperature thermometer in holding unit.
Feb 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor tiles cracked in kitchen.
Feb 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Employee cracked raw shell eggs and then handled clean equipment or utensils without washing hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee touching toast with bare hands.
Raw animal food stored over/not properly separated from ready-to-eat food. -container of raw ground beef stored over donuts in reach in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time mark. -Potatoes at cookline
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -sliced cheese in reach in cooler.
Accumulation of debris on exterior of warewashing machine.
Employee purse stored on top of potatoes.
Floor tiles cracked in kitchen.
Sep 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sausage links at 47°f at cook line. Operator moved back to cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -macaroni and cheese at 125°f. Out of oven 1.5 hours for 1.5 hours.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Spray bottle containing toxic substance not labeled.
Floor tiles cracked in kitchen.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Feb 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching cooked bacon.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time mark. Raw shell eggs.
No paper towels or mechanical hand drying device provided at handwash sink in restroom.
Accumulation of lime scale on the inside of the dishmachine.
No conspicuously located ambient air temperature thermometer in holding unit. Silver refrigerator.
Aug 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over cooked ham in reach in cooler.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese at 53°f. Cheese stacked on top of container in top area of reach in cooler. Advised operator to place cheese below fill line of container.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked potatoes at 90°f at cookline, (Cooked 30 minutes ago). Advised operator to reheat to 165°f and hot hold at a minimum of 135°f.
Accumulation of debris on exterior of warewashing machine.
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing in disrepair in kitchen.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.